11 Food Faux-Pas No Bostonian Should Ever Commit
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Juliet White
Author
Bostonians love food, be it familiar comfort food or experimental cuisine. In fact, there are great restaurants pretty much everywhere you turn. In Boston, you’ll find iconic local dishes that you don’t want to miss, along with some unspoken food rules that most of us follow. Here are 11 food faux-pas that no Bostonian should ever commit:
Calories, schmalories. Follow your nose to the end of the donut line and wait your turn for some fresh-from-the-fryer rings of heaven.
New England clam chowder is white. No tomatoes needed.
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Clam strips are a last resort when you're stuck outside New England. Rubbery texture versus the sweet taste of the sea. No contest.
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Sure, Maine is known for lobster rolls, but Boston's are just as fresh and succulent.
In this neighborhood, a restaurant without a line is almost suspicious!
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Hit the brakes already. This is where you find the freshest produce, jams, jellies, butters, and homemade baked goods that you can totally pass off as your own. (Not that I'd ever do that...)
Grapenut is an established ice cream flavor and it's obviously the essential ingredient in grapenut pudding.
Top-split is objectively better. It's more stable, more versatile, and it's easy to toast the sides.
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It's not "just" another sandwich. People feel strongly about their preferred roast beef restaurant, especially along the North Shore.
Yes, it defies gravity, can double as glue, and it probably contains alarming ingredients (I'm not going to look because I'm eating it regardless). Fluff is childhood in a tub. Ah, fluffernutters...
There is absolutely zero similarity between these flavors.
What food transgressions make you cringe? Air your pet peeves in the comments!
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